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Winter Beef Tagine

It’s warming up outside but spring has not yet sprung. I’m sneaking in a great cold weather stove top favorite before it officially warms up. There is absolutely nothing fancy about this recipe, but it takes full advantage of the last of the cooler season veggies.

Add a side of warm couscous perfumed with Orange Blossom water is all you will need!

Winter Beef Tagine

1 1/2 lbs stewing beef

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp each ras el hanout, cumin, cinnamon, ground ginger, paprika

Olive oil for searing

1 onions, chopped

3 cloves garlic, minced

1 bunch of coriander, leaves chopped and stems tied with twine and reserved

On a large platter, mix the beef with the salt, pepper and spices. Cover and rest for 30 minutes at room temperature or overnight in the fridge.

Heat a thin layer of oil in a large dutch oven over medium-high heat. Sear the beef in batches on all sides until nicely browned. Set aside.

Add a bit more oil into the dutch oven and add the onions and garlic. Reduce heat to medium and cook until translucent.

Return the beef to the pot and add the coriander stems, chick peas, tomatoes and half the stock (or enough to just cover the meat). Cover and simmer for 2 hours checking every 30 minutes and adding more stock if necessary.

Add the squash and prunes and stir through. You may need more stock at this point. Cover and cook for another hour. Continue to add more stock or water if the tagine appears dry.

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About Val @ the ‘T’

Welcome to the T! I’m Val, a creative insomniac living with my Newfoundlander pup in Toronto. My pages are filled with my adventures outside of work and the life I share with my friends & family. Through my posts, I hope to share them with you too! Thanks for visiting and hope to see you again very soon!